冻藏过程中食品胶对面筋蛋白分子链及聚集态的影响及控制机理研究

食品胶在冷冻面制品行业中占据十分重要的地位，并且蕴藏着巨大的应用价值。食品胶的添加对面团中主要组成部分面筋蛋白的影响是改善面团品质的核心原因，而现有的研究成果仍未能解决一些关键理论问题，需要进一步的研究以指导实际工业应用。本项目针对于冻藏过程中食品胶对面筋蛋白的作用机制及对面团品质之间关联这一基础理论问题进行研究，旨在研究冻藏过程中在食品胶作用下面筋蛋白高聚物结构的变化规律、控制机理及面团特性之间的关系。本项目采用现代分析仪器分别分子水平、微观水平和宏观水平研究冷冻条件下食品胶对面筋蛋白的影响进行研究，探讨在不同冷冻因子的条件下食品胶与面筋蛋白的作用机理，重点关注其对面筋蛋白分子链及聚集态的影响，通过与面团品质之间的关联进一步提出食品胶改善面团品质的控制机理，构建在食品胶作用下面筋蛋白结构的变化与面团品质改善之间的模型，为冷冻面制品中食品胶的应用加工提供基础数据和理论依据。

Hydrocolloids play a significant role and have great value of application in the frozen flour products processing industry. The key reason of improvement frozen dough quality is study the effect of hydrocolloids on the gluten. So far, the current research and achievement in this area have not yet to meet the requirement of industrial guideline. This project will study how the hydrocolloids affect gluten and dough quality in dough frozen storage, in particularly focus on understanding of the gluten protein polymer structure changes-the control mechanism of the hydrocolloids-macroscopic property of dough regulation relationship. Various modern analytical instruments will be used to investigate the variation of gluten with different size scale: molecular, microscopic, and macroscopic levels. The mechanism of the crosslinking effect between the hydrocolloids and gluten with different microstructure (chain structure and aggregated structure) during different freeze factor will be studied. At the same time, the control mechanism will be proposed how frozen dough quality changed by hydrocolloids. It is also expected to establish a physical model based on the changing of gluten and improving the quality of dough. The achievements will provide basic theory on regulate hydrocolloids and frozen dough quality accurately, provide a useful practical guideline to manufacture flour processing and promote a development of cereal science.